By: Payal
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Rajma is a classic North Indian dish. There are many ways to cook it, but in case you're aiming for the rich, Punjabi-style Rajma that is bursting with flavour, here are a few tips.
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To soften Rajma, they need to be soaked overnight or at least for 5-6 hours. When ready for cooking, placed in a pressure cooker on low heat for about 30 min.
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Put twice as much water as you used to boil the rajma. Don't forget to salt the water in the pot: a small step but big on flavour.
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After get two whistles on the pressure cooker, turn down the heat. Slow cooking is the key to getting Rajma soft, mushy, & with the perfect texture.
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The key factor in cooking the gravy is balance. With 3 onions, ensure you use 4 tomatoes. This is what puts the flavours at bay.
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Whenever you are making the gravy, always use lukewarm water; otherwise, cold water might mess with the way your spices fry up.
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Saute the spices perfectly, then add boiled Rajma carefully and mash a few of the Rajma beans to make the gravy thick.
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More Kitchen Tips:
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